Southwestern Quinoa Salad

We love quinoa. It now make a bi-weekly appearance in our home. It has replaced brown rice for us and is sooo much better for you. It has an amazingly mild, nutty flavor that goes great with virtually everything. My friends and I have started eating girl-ey lunches together every Monday, and a Quinoa Salad was the perfect fit!

Southwestern Quinoa Salad
Printable Version

3 cups of water
Chicken Bouillon cube (or vegetable)
1 ½ cups of quinoa, rinsed
½ tsp sea salt
Juice from 3 Limes
2 tsp cumin
½ tsp chili powder
1/8 tsp cayenne pepper
2 T red wine vinegar
2 T olive oil
4 cloves of minced garlic
1 can black beans, drained
½ cup fresh or frozen corn
½ red onion, diced
½ cup red pepper, diced
1 T minced jalapenos
¼ cup cilantro
Salt and pepper to taste

In a large pot combine water and chicken bouillon and bring to a boil. Add quinoa and salt and boil for 10 minutes.
Remove from heat and rinse quinoa and place in a fine metal sieve or fine colander. Bring a fresh pot of water to boil.  Place quinoa in the sieve over it. Cover with a kitchen towel and lid. Steam for 10 minutes.  Remove from heat and allow to cool.
Meanwhile make the dressing by combining lime juice, cumin, chili powder, vinegar, olive oil and garlic. (You can do this in a small bowl or in a blender)
In a separate bowl, combine black beans, corn, onion, red pepper, jalapenos and cilantro.
After quinoa cools, combine with black bean mixture.
Toss with dressing and serve at room temperature or chilled.

Serves 6.
www.cookingquinoa.net